# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 2 large eggs, room temperature
08 - 1/2 cup whole milk
09 - 1/3 cup vegetable oil
10 - 2 teaspoons pure vanilla extract
11 - 1/2 cup hot water
→ Optional for Frosting
12 - 1/2 cup unsalted butter, softened
13 - 1 3/4 cups powdered sugar
14 - 1/4 cup unsweetened cocoa powder
15 - 2 to 3 tablespoons milk
16 - 1 teaspoon vanilla extract
17 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl until well blended.
03 - In a separate bowl, whisk eggs, whole milk, vegetable oil, and vanilla extract until thoroughly combined.
04 - Pour wet mixture into dry ingredients and mix gently until just incorporated.
05 - Stir in hot water until batter is smooth and slightly thin. Avoid overmixing.
06 - Distribute batter evenly among cupcake liners, filling each about 2/3 full.
07 - Bake 16 to 18 minutes, or until a toothpick inserted into the center emerges clean.
08 - Allow cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
09 - Cream butter until light. Sift in powdered sugar and cocoa powder. Add milk, vanilla, and salt. Beat until fluffy and smooth. Frost cooled cupcakes as preferred.
